Red Velvet Pound Cake with Cream Cheese Glaze
This red velvet pound cake is ultra moist, buttery, and rich with subtle cocoa flavor, finished with a smooth cream cheese glaze. Bakery-style and visually stunning, it’s perfect for holidays, celebrations, and elegant homemade desserts.
Equipment
- bundt or tube pan 12-cup capacity
- stand mixer or hand mixer
- Mixing bowls
- wire cooling rack
- sifter
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp distilled white vinegar
- 2 cups cake flour, sifted
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1 oz red food coloring (liquid or gel)
- 4 oz cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 3 tbsp milk or heavy cream (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 12-cup bundt or tube pan thoroughly.
- Beat the butter and sugar together for 5–6 minutes until light, fluffy, and pale.
- Add the eggs one at a time, mixing well after each addition. Blend in vanilla extract and vinegar.
- In a separate bowl, sift together cake flour, cocoa powder, baking soda, and salt.
- Stir the red food coloring into the buttermilk until evenly combined.
- Alternate adding the dry ingredients and buttermilk mixture to the batter, beginning and ending with dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan, smooth the top, and tap gently to release air bubbles. Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Beat the cream cheese until smooth, add powdered sugar, then milk gradually until pourable. Stir in vanilla and drizzle over the cooled cake.
Notes
Use room-temperature ingredients for best results and avoid overmixing once the flour is added. Cool the cake completely before glazing to ensure a clean, glossy finish. Flavor improves after resting overnight.